We continue with our last Thanksgiving dishes. Some of them are made without exact quantities.
Leek Bechamel Mushroom Tarte
350 grams of flour
150 grams of butter
1/2 teaspoon of salt
water as needed
Make a dough in the food processor, and let it rest for 30 minutes in the fridge. With a rollin pin, flatten the dough with a thickness of 3mm. Place it in a greased oven proof mold. Place it in the fridge for 30 minutes. Bake it at 375F for 15 minutes. Let it cool. Fill it with leek bechamel sauce (I had a left over from my pumpkin lasagna), sautee mushrooms, on top place 2 beaten eggs, and some parmiggiano cheese. Bake it at 375F for 25 minutes or until the eggs are properly cooked. The rest of the ingredients are already cooked. ENJOY!
Potato, mushroom, and pesto
Mushroom stir fried
Gouda grated cheese
In an casserole oven proof, place a layer of mashed potatoes, a layer of mushrooms, some pesto, and grated cheese. Place another layer of mashed potatoes, and repeat. I made 6 layers in total. Sprinkle with some parmiggiano grated cheese, and bake it at 375F for 25 minutes. ENJOY!
Yam with feta cheese and rosemary
100 grams of feta in pieces
Salt and pepper
Peel and dice the yam. Mix it with olive oil, feta cheese, salt and pepper. Place it in a clay casserole, and bake it until is done (14 minutes?)
Baked potatoes with pesto and parmiggiano
Peel and boil some potatoes
Cut the potatoes in thick slices. Place them in an oven proof tray with some olive oil in the bottom. On top, place some pesto and parmiggiano cheese. Bake it at 375F for 10 minutes. ENJOY!